One of my favorite menu items at the Outback Steakhouse has always been their Alice Springs Chicken.  What makes their chicken so tasty?  Grilled chicken breasts, topped with honey mustard, bacon, and cheese.  Try our version of this recipe anytime!

4 Chicken Breast 1/2" thick (maybe frozen)
Chicken Breast should be skinless and boneless
Honey Mustard
6 Pieces of Bacon Sliced in Half and Fried Crisp
1/2 tsp McCormick Season All
1 C. Sliced Mushrooms (Canned or In Jar) drained
3 C. Shredded Colby/Monterey Jack Cheese
Parsley for Garnish

Rub chicken breast with Seasonal All and set aside to marinated for 1 hr. While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.
Gather all other items together and make ready for the preparation.
Take chicken from marinate and saute on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan.
Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese. Pop in heated oven at 350 degree’s or a micro just until the cheese melts. Sprinkle with parsley and extra honey mustard may be served on the side.

Honey Mustard
1/2 C. Prepared Salad Mustard
1/4 C. Honey
1/4 C. Light Corn Syrup
1/4 C. Mayonnaise
Blend all together until completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be or to your taste.

TAGS | bacon, cheese, chicken, chicken breasts, Outback

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